HearSay Delicious Dish 6/26/14
Segment A: Flavor Profiles
First up on this edition of HearSay's Delicious Dish, we find out what's new in our monthly cooking program as HearSay host Cathy Lewis talks with our favorite foodie Patrick Evans-Hylton for the latest on local restaurants and eateries. In today's book report, we open up James Peterson's new cookbook, "Done," for a guide to knowing when your food is cooked to perfection.
Scheduled Guests:
Chef Patrick Evans-Hylton - Award-winning food journalist and James Beard Foundation media award judge based in Hampton Roads, who has covered food and foodways through print, radio and television since 1995. He is the author of several books, including Dishing Up Virginia. He is the editor (expert) at About.com's Fish and Seafood Cooking site.
www.fishcooking.about.com
www.patrickevanshylton.com
James Peterson - James Beard Award–winning author of "Done" and more than a dozen cookbooks, Technique Instructor, New York City’s Institute of Culinary Education
Segment B: Today's Entree: The Science of Cooking
A great chef knows that cooking in the kitchen is more than just a good recipe-- it's how you put it all together. Sometimes a kitchen can turn into a science lab when you experiment on ways that could make or break that dish you're cooking up. We'll take a look at the science of cooking with chef instructors and students to learn a few tricks in the kitchen and also take a look at molecular gastronomy and how it blends physics and chemistry to transform the tastes and textures of food into an innovative dining experience.
Scheduled Guest:
Chef Dave Miller - Program Director, Instructor, Culinary Institute of Virginia
www.chefva.com
Segment C: The Delicious Dish Sound.bite
Chef Patrick goes one-on-one with a chef at a local restaurant.
Segment D: A Memorial To Chef Monroe
Chef Monroe Duncan passed away earlier this month. The famed chef and restaurant owner spent more than 50 years in the business in Hampton Roads and across the country. In this segment, we're joined by several guests who knew and worked with Duncan over the years.